Grilled dish – 3 hour preparation – 2 hour cooking – serve. Chef’s note: Use galangal which is not too young nor too mature. Very young galangal has no flavour and one that is too mature is very fibrous. Roasted spices must be pounded when they are still hot otherwise they harden when cool and become difficult to pound. The tangy taste of the bilimbi is a personal preference. If you like the sauce sour, add more. Sliced tomato can be added, is desired. If the bilimbi is out of season, just use pineapple or tomatoes.